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Lemon Blueberry Loaf Cake

  • Author: Rose
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 10 1x


This Lemon Blueberry Loaf Cake is bursting with fresh blueberries, tart lemon and covered in a delicious sweet icing. It’s a perfect summer treat, breakfast bread, snack, or dessert… just eat it all day long!



For the Cake:
1 cup fresh blueberries
1.5 cups ap flour + 2 tbsp flour (divided)
1/2 cup (1 stick) salted butter, softened
1 cup sugar
2 large eggs
1 TBSP lemon juice
1/2 cup 7UP
1 tsp baking powder
1/2 tsp salt
For the glaze:
1.5 cups powdered sugar
1-2 Tbsp. lemon juice
1-2 Tbsp. 7UP


Preheat oven to 350°F.

In a small bowl, toss the blueberries with 2 Tbsp all-purpose flour. Set aside.

In a medium-large mixing bowl, cream together the softened butter and sugar.  Add in the lemon juice and 7UP, then mix well.

In another bowl, whisk together 1.5 cups flour, baking powder, and salt.

Then combine the wet and dry ingredients.  Lastly, fold in the blueberries.

Spread the batter into a prepared 9×4″ loaf pan. Check the post above for one of my easy hacks for prepping a pan!

Bake for 60-70 minutes or until a toothpick comes out clean.

While it’s baking, mix together the powdered sugar, lemon juice and 7up. Pour over the warm cake after it’s done baking. Slice & enjoy!!

  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: blueberries, loaf, cake, lemon, lemon cake, blueberry loaf cake, pound cake, pound, fresh, 7up